sesame oil

Easy Does It # 37 – Homemade Gyozas (Potstickers)

Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Gyōza (Japan), Potstickers (USA), Jiǎozi (China), Mandu (Korea), Maultaschen (Germany), Pierogi (Eastern Europe), Pelmeni (Russia), Ravioli (Italy) are just a few names for stuffed dumplings/dough pockets which are served around the World.
Nearly all cuisines have at least one variation of these delicious marvels. Some are eaten as snacks, others as appetizers or main courses, they are served dry or in soup, boiled, steamed, sauteed, fried or a combination of these cooking methods, some are big while others are small, some are sweet, some are savory.
Fillings can consist of almost anything you can think of, such as seafood, pork, veggies, fresh fruits, candied fruits, even soup (Xiao Long Bao— Chinese Soup Dumplings), etc, etc, etc.
Here you have a very simple, easy and quick version of Gyozas/Potstickers. The pork can be substituted with chopped shrimp for a different taste, or you can mix 2/3 of pork with 1/3 of shrimp, or cab meat, veggies, and so forth.
As for the folding, as usual, practice makes the master – but if you just want the dumplings without too much headache about complicated folding, just flip one side of the wrapper over into a half-moon, or, if you use square wrappers, fold into a triangle -done 🙂
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Bon Appétit ! Life is Good !
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“Easy Does It” Dumpling Stuffing Recipe :
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: 1 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste

: mix well until there are no lumps

: lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together (leave shape as is, or use fancy folding techniques), alternatively, use square wrappers

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Click here for different Asian Dumpling Shapes
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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Preparation :
To read instructions, hover over pictures
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: saute 10 ea gyozas in 1/2 tblsp peanut oil until lightly browned

: carefully (splatter), add 1 /2 cup lightly salted water, cover tight and steam until the water has evaporated and the gyozas start to saute again (you´ll hear the sizzle)

: remove the cover, saute another few seconds, plate and serve with dippings of your choice (I used Thay sweet chili sauce, wasabi, sriracha and yuzu/soy sauce

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

: Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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” LION’S HEAD SOUP ” ( SHR ZA TOU )

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Meatballs come in many shapes, sizes and flavors. In the western cuisine we are most familiar with Italian meatballs, while in Asian cuisine soup dumplings are the most common.
Among Asian meatballs, Chinese lion heads are probably my favorite plain (no wrapper) meatballs. They are usually served in a flavorful soup, loaded with the Lions heads, black mushrooms, rice noodles and napa cabbage (pekinensis group cabbage).
Whenever I prepare the soup at home, (click here to see a version I usually prepare at home), I usually do the traditional chinese way, as described above. However, when I prepared the one featured here, I had leftover dumpling wrappers and ground pork mix in the fridge from the previous day’s  “CHINESE PORK DUMPLINGS IN TAMARIND BROTH”. I always have frozen homemade chicken stock in the fridge, so this  ” LION’S HEAD SOUP ” was a no-brainer and it took only a few minutes to put together. Easy does it when you’re lazy ! 🙂
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Bon Appétit !   Life is Good !
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P.S.
Click Here or Here for Lion’s Head Meatballs Recipe (different recipes)
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” LION’S HEAD SOUP ” ( SHR ZA TOU )

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More Lion’s Head Soup variations :
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Preparation :
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: just a pretty set……..

: shape tennis ball-size meatballs, simmer them in chicken soup until cooked through, about 20 minutes

: add cabbage of your choic (white, napa, bok choy, etc)

: add noodles of your choice (egg noodles, mung bean noodles, rice noodles, wrappers, etc), cook until done, remove from heat, check/adjust flavor

: ” LION’S HEAD SOUP ” ( SHR ZA TOU )

: ” LION’S HEAD SOUP ” ( SHR ZA TOU )

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Chinese Pork Dumplings In Tamarind Broth

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Chinese dumplings in soup – there must be a thousand and one variations. Different stuffings, different shapes, different wrappers to enclose the dumplings, dumplings without wrappers (spherical), different broths/soups, thick soups, clear soups, different vegetables to include in the soups, etc, etc, etc.
Then there are all the other Asian countries who have their own traditional versions of all of the above. So, basically, there is probably a MILLION and one recipes out there, one better than the other. 🙂
I have prepared many different ones myself over the decades, both while working in Asia and learning from the locals, as well as creating my own versions of some of the ones I learned to prepare over the years.
The point is, there are too many Asian dumpling soups to mention, but here I give you the most basic, delicious and quick version there is. Once you master this, you will be able to build on that knowledge and practice, preparing your own versions with the ingredients which are the most easy to obtain, the most affordable and the most delicious for your own preferred taste and texture. For this basic recipe, I suggest that you use store-bought wanton wrappers, ground pork and tamarind broth. Then, next time, move on to shrimp, lobster, scallops, chicken or whatever protein you prefer, then use any vegetables or mushrooms you have at hand, any broth/soup such as chicken, beef, fish, sour, spicy, with or without egg, thickened or clear, with or without garlic, with or without ginger, sesame oil, chili oil, fresh lime, calamansi, or – WHATEVER !
Just try to make the whole soup a harmonious combination of flavors and textures. 🙂
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Bon Appétit ! Life is Good !
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Click here for CHINESE NEW YEAR EGG DUMPLING SOUP ( 蛋饺 ) ( DAN JIAO ) on ChefsOpinion (Click here to read about : The Year of the Pig begins on Tuesday February 5, 2019)

Click here for more Dumplings on ChefsOpinion

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P.S.
To prepare the tamarind broth, season chicken beef, seafood or Vegetable broth with tamarind paste or granulated tamarind to taste
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Just a pretty set………

Pork Dumplings In Tamarind Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 1 lb grd pork, 1/ cup finely diced carrots, 1 tblsp corn starch, 1 ea egg white, 1 tblsp toasted sesame seed oil, 1 tsp chili oil, a pinch of granulated garlic, a pinch of granulated ginger, 2 tblsp slices scallions, 2 tblsp chopped cilantro, soy sauce to taste

: mix well until there are no lumps

: lightly brush a wanton skin with water, add 1 ea tsp stuffing, close the dumpling, squeeze the edges tightly together

: raw dumpling

: cooked dumpling (always prepare and cook one dumpling before you finish the rest to make sure the texture and taste of the stuffing is proper)

: this is about 1/4 of the stuffing, enough for one main course or 4 appetizers (use the rest of the stuffing for another recipe, such as “Lions Heads”)

: simmer the dumplings in salted water until done (about 2-3 minutes, depending on the thickness of the stuffing) -again, check one dumpling by cutting it in the middle

: Just a pretty set………

: Pork Dumplings In Tamarind Broth

: Pork Dumplings In Tamarind Broth

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Gordon Bond

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Seafood Fried Rice

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Excerpt from Wikipedia, the free encyclopedia:

“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes”.

P.S.
If you ever wonder why fried rice in some chinese restaurants is so beautifully golden in color, here is the answer: Add a pinch of turmeric 🙂
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Bon Appétit ! Life is Good !
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Seafood Fried Rice

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: 4 cups day-old rice, 6 ea large shrimp. 20 ea cooked mussels, 12 oz large cubes of firm fish fillet, 8 oz scallops, 4 stalks of scallion, 10 oz white cabbage

: season 4 large whole eggs with kosher salt and chili paste to taste, whisk

: heat 2 sblsp peanut oil

: cook the eggs until just set, remove

: season the seafood (without the mussels) with kosher salt and cayenne pepper to taste, stir fry until cooked halfway through, remove

: keep warm

: stir fry 1 ea large, finely diced onion 1/2 tsp grated ginger and 1 tblsp garlic pasete in 2 tblsp peanut oil until translucent

: add the diced cabbage, stir fry 1 minute

: add the rice, stir fry until the rice sterts to “pop”

: add 1 tblsp chili paste, 2 tblsp soy sauce, 1 tblsp toasted sesame oil, 1 pinch of sugar, 1 pinch turmeric, kosher salt to taste

: stir fry another minute

: add the seafood, scallions and the eggs, stir fry another minute

: check / adjust the seasoning, add the mussels, mix carefully one more time

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

: Seafood Fried Rice

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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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I prepared this soup on February 16th, the day of the Chinese new year and the beginning of the year of the dog.
I had planned to prepare and publish this post well before the 16th, in order to give my readers a chance to bring this wonderful, traditional dish to the table as part of the new year’s dinner celebration. Alas, some unforeseen events kept me from doing so. Now then, here it is, “Chinese New Year Egg Dumpling Soup, two weeks late for the New Year celebration, but NOT TOO late, since these wonderful dumplings can, of course, be enjoyed anytime during the year. 🙂
Chinese egg dumplings, also known as dan jiao, are also often served in hot pots, in other soups or just as is, with a tasty dipping sauce.
These dumplings may look a lot more complicated and difficult to prepare as they actually are, so there is no reason not to enjoy them often. 🙂
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Bon Appétit ! Life is Good !
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P.S.
These dumplings cook in a very short time when simmered in soup, so you should add them towards the very end of the cooking time !
They can also be prepared ahead and frozen, then easily reheated in simmering soup.
However, if you serve the dumplings without soup, bake them or steam them for a short time, since the original short cooking time in the omelet is not enough to cook the meat through !
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P.P.S.
This soup is believed to bring good luck and prosperity for the new year because of its long noodles (longevity),
and the color of the dumplings, which resembles the color of gold coins ( prosperity)
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Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Preparation :
To read instructions, hover over pictures
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: to 2.5 qt of water add 2 lbs of cubed pork leg, 3 stalks of scallion, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp sugar, kosher salt and white pepper to taste, bring to a simmer, skim the foam from the top regulary until the meat is tender, about 2 to 2,5 hours

: meanwhile, mix 14 oz ground pork with 2 sliced scallions, 1 whole raw egg, garlic paste, grated ginger, five spice powder, salt and white pepper to taste

: mix well but do not overmix, otherwise the stuffing becomes dense

: whisk 10 whole eggs with chili paste and kosher salt to taste

: brush a moderately hot 4 inch pan lightly with peanut oil, , add 1/8th of the whisked eggs

: before the eggs have set, add 1/8th of the pork stuffing, fold-over half of the egg, remove to a flat surface

: let the dumpling rest until the egg has completely set

: egg dumplings

: when the cubed pork is almost tender, soak 8 oz of rice sticks in hot water for 30 minutes, drain

: when the pork cubes are tender, (there should be about 1,5 qt of stock left at this point, if not, add some chicken stock to make up the quantity), add the rice sticks, skim off the impurities one more time

: add 10 oz of nappa cabbage and 1 tblsp toasted sesame oil, stir, simmer for another minute or until the rice sticks have the proper texture, check/adjust seasoning

: top the soup with the egg dumplings cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: cover and slowly simmer until the stuffing is cooked through, between 2 and 4 minutes, depending on the thickness of the eggs and the stuffing

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: to serve, add the soup, pork and cabbage to a serving bowl

: top the soup with the dumplings

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

: Chinese New Year Egg Dumpling Soup ( 蛋饺 ) ( Dan Jiao )

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Pulled Hoisin-Pork Ciabatta Sandwich

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When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial, but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
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Bon Appétit ! Life is Good !
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drizzle generously with Thai chili sauce

Pulled Hoisin-Pork Ciabatta Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Prepare the amount of pork butt you need

: I used half of the butt, bone-in, and reserved the other half for another dish

: score the skin into1 inch squares, with kosher salt, cayenne pepper and granulated garlic to taste, place in a roasting or cast iron pan, add 2 cups water, braise in a pre-heated 375F oven until very tender, 2 to 3 hours

: yes please………

: remove to a schallow dish

: remove the bone, discard (or give to your dog),

: remove the skin and chop, shred the meat with two forks

: while the pork butt is braising, prepare the BBQ-hoisin sauce; mix 1/3 cup hoisin sauce, 1/3 cup soy sauce, 1/3 cup ketchup, 1 tblsp chili sauce, 1 tblsp honey, 1 tsp five spice pwd, 1 tsp mustard pwd, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tsp toasted sesame oil

: mix the BBQ hoisin sauce with the schredded meat and the chopped chicharrones

: slice ciabatta (large enough to make 4 portions) horizontally in two halves

: remove top of ciabatta

: cover bread with crisp romaine hearts

: top with the shredded pork

: slice 1/2 medium size onion, 3 ea scallions, 1/2 red pepper into fine julienne, add 1 tblsp chopped cilantro and salt to taste, mix and arrange even over the shredded pork

: drizzle generously with Thai chili sauce

: return the top of the ciabatta

: cut into sandwich size portions

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

: Pulled Hoisin-Pork Ciabatta Sandwich

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
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Bon Appétit ! Life is Good !
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Click here for ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: remove the meat from the legs and shred, remove the skin and all remaining meat from the carcasse and use to make the duck stock

: add the duck bones, the skin and scraps to 1 qt chicken or vegetable stock, add all the juices and 2 tblsp duck fat that have collected when roasting the duck(see pick next to the roasted whole duck) simmer for 30 minutes or until there is 1/2 qt stock left

: when the stock is reduced, season with kosher salt, cayenne pepper, garlic paste and grated ginger to taste, simmer another minute

: meanwhile, soak 8 oz rice sticks in boiling water for 3-5 minutes or until soft enough to eat

: when the noodles are soft, drain and rinse, then stir with 2 tblsp toasted sesame oil

: with a slotted spoon, remove all bones and solids

: add 1 lb blanched, shocked and drained baby bok choy, simmer for 1 minute, remove from heat, check/adjust seasoning

: place the noodles in a large serving bowl

: top with 5 ea finely sliced red radish, the shredded duck meat and fresh cilantro, add the duck stock

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part One – “Duck With Dirty Noodles”

Last week I came across a special at my grocery store – $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit ! Life is Good !
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Roast Duck

Roast Duck – Part One – “Duck With Dirty Noodles”

Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: before……. (med size duck, generously salted)

: after…… (reserve the juices and the fat from the roasting pan)

: remove the legs from the carcasse, reserve together with the carcasse

: remove the breasts from the carcasse, remove the wings

: boneless breasts and the wings; carcasse and legs

: slice the breast in thick slices, cover to keep warm

: reserve the carcass and legs for : Roast Duck, Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: prepare the ingredients for the sauce, 1 tblsp plum sauce, 1/2 cup water, 1/2 cup soy sauce, 1 tblsp peanut butter, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp garlic paste, 1 tsp toasted sesame oil, whisk until smooth

: chop the liver, heart and gizzards from the duck

: stir fry the offal in 2 tblsp very hot duck fat for 1 minute, add julienne of 1 med size onion, saute until the onions are translucent

: add the sauce, simmer for one minute

: add 1/2 lb cooked nodles of your choice, add 4 oz green peas, 1/2 eq bell pepper julienne and 4 stalks of finely sliced scallion, mix well, check/adjust seasoning

: Dirty Noodles

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

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Shrimp & Egg Fried Rice

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This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
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Bon Appétit ! Life is Good !
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to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

Shrimp & Egg Fried Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: stir fry fine julienne of 1 med onion in 1 tblsp peanut oil until translucent

: add 2 cup small shrimp and stir fry until pink

: remove shrimp and onions, reserve

: stir fry 2 cup day old rice in 1 tblsp peanut oil until the rice make a popping sound, add 1/2 tsp garlic paste, 1/8 tsp ginger paste, chili paste and kosher salt to taste, mix well

: remove rice from pan, reserve

: season 3 whisked eggs with kosher salt and cayenne pepper to taste, scramble in 2 tblsp peanut oil until set

: return the rice, onion and shrimp to the eggs, add 1 tsp sesame oil and 2 tblsp finely sliced scallions and stir fry until heated

: check/adjust seasoning

: serve as a main dish for one or divide for two smaller portions

: to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

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Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
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Bon Appetit ! Living In Florida Is Great (Mostly) 🙂
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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: soak 1 pck rice flakes in hot water until pliable, drain

: toss rice flakes with sesame oil

: stir fry 10 thin slices of spicy sausage of your choice, 1 lb med size shrimp, tail-on, peeled and de-veined in 3 tblsp peanut oil until shrimp are half-done

: add 1/4 head of white cabbage (1 inch squares), stir fry until cabbage starts to wilt

: add the rice flakes, 1 tblsp chili paste, 1 tsp garlic paste, 1/4 tsp grated ginger, 1 tblsp soy sauce, 2 ea fine-sliced mild chilies, 4 ea scallion, cut into 1 inch pieces